Healthy Lemon Blueberry Pancakes

Hi, I’m Lisa from Farmhouse on Booneand today I’m going to share with you my recipe for Lemon Blueberry Pancakes

Most mornings I serve my family scrambled eggs and kefir smoothies for breakfast. I feel good about that because the meal is packed with protein, antioxidants, and probiotics.

But, some mornings, I give in to my children’s protests and serve something a little more exciting.

Anytime I mention the word pancakes I am guaranteed morning smiles from all of my little ones. Although this is a compromise meal I still use quality ingredients to make it a healthier choice, like pastured eggs from our chickens, raw organic milk from a local dairy, local raw honey, organic blueberries, homemade vanilla and organic whole grain flour. At least my kids aren’t getting GMO’s and high fructose corn syrup.

Today I am going to share one of our favorite variations to this all American popular breakfast fare, lemon blueberry pancakes.

For this recipe you will need:

2 eggs

1 and 1/4 cup milk

1 teaspoon vanilla

4 tablespoons melted coconut oil

1 cup whole grain wheat flour

3/4 cup unbleached all purpose flour

3/4 teaspoon salt

2 and 1/2 teaspoons baking powder

2 and 1/2 tablespoons honey

1 cup frozen blueberries

2 drops lemon essential oil (Only use a brand that has a supplement label, such as Doterra, and still use caution when ingesting essential oils)

Add the dry ingredients to the wet ingredients and combine, stirring as little as possible to avoid overworking the gluten.

Fold in the blueberries.

Add 1/2 cup of batter to a preheated skillet over medium to low heat. Once the top has bubble, give them a flip.

For the blueberry syrup, add 1 cup of frozen blueberries to a small saucepan. Heat until the berries melt and pop. There will still be some whole blueberries, but it should have a syrup consistency. Add two tablespoons of honey and remove from the heat. If more sweetness is desired, add more honey.

Pour the berry syrup over a short stack and enjoy!

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